2) Remove the sage leaves and drain the stock, reserving the liquid. Place the cooked mixture into a food processor with salt and add 120ml of the reserved liquid; add more liquid by the tablespoon to achieve the desired consistency.
3) Puree for thirty seconds until smooth. Reserve; the mixture will stay warm in the food processor bowl for about 30 mins.
For the pork:
1) Preheat the grilling element. Pat the pork loin dry with paper towels.
2) Combine the sugar, celery seed, sage, salt and pepper in a small bowl. Rub the spice mixture all over the pork loin.
3) Place the pork on the grilling rack and cook for approximately 7 to 8 minutes per side, until the meat is cooked but still pinkish in the centre.
4) Remove and allow to rest for 5 minutes, then slice into 1/2cm slices.
For the gravy:
1) Heat the oil in a medium-sized frying pan over a medium heat. Saute the shallots, stirring often, until soft and translucent but not brown, about 5 minutes.
2) Add the apple cider and cook until all but two tablespoons of the cider has been cooked away and the shallots are glazed with reduced cider, about 4 to 5 minutes.
3) Add the chicken stock, vinegar and salt and cook for an additional 2 minutes. To serve, spoon 240ml of puree onto a plate. Top with four slices of pork and 1 1/2 tablespoons of cider gravy.
1 serving = 240ml puree, 4 (1/2cm) slices pork, 1 1/2 tbsp gravy
Calories 350; Total Fat 8g; (Sat Fat 2g, Mono Fat 4g, Poly Fat 1.5g); Protein 31g; Carb 41g; Fibre 6g; Cholesterol 74mg; Sodium 746mg
Excellent source of: Protein, Fibre, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin C, Vitamin K, Manganese, Phosphorus, Potassium, Selenium
Good source of: Vitamin B12, Pantothenic Acid, Copper, Iron, Calcium, Magnesium, Zinc